Polenta, Corn and Cheese

Ingredients

• 3 ears of corn or 2 cups corn kernels
• 2 ½ cups no-salt-added vegetable or chicken stock
• 2 ounces Monterey Jack cheese ( 1/2 cup plus 2 tablespoons coarsely grated)
• ½ cup fine-ground or instant polenta
• ⅛ teaspoon salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    748 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 148 grams carbohydrates; 15 grams dietary fiber; 19 grams sugars; 25 grams protein; 28 milligrams cholesterol; 400 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Scrape kernels from corn.
2. Bring stock to a boil in a covered pot.
3. Grate cheese.
4. When stock boils, stir in corn and cook about 30 seconds.
5. Reduce heat to medium, and slowly stir in the polenta so it does not lump. Cook until mixture thickens, a couple of minutes. Stir in the cheese, and season with salt and pepper.

15 minutes